Chicken, bacon and mushroom pie
Cooking Time: 1 hour
Calories per serving: TBC
4 breasts or 400g of chicken
4 rashers or 150g smoked bacon
200grams of chopped mushrooms
2 carrots, or 150g carrots, finely chopped
100g of frozen peas
2 x tin of 400g Heinz chicken and mushroom soup
6 x Bay leaves
salt and pepper
1 medium or large egg
Jus Rol Puff Pastry Sheet 320g
1 x Knorr Stock Pot Vegetable
1 teaspoon Olive Oil
20g Salted Butter
2 tablespoons plain flour
Preheat oven to 200c
Chop chicken and bacon
Fry the bacon in a saucepan with olive oil and once cooked, Put the bacon into a dish
In the same saucepan, put in butter and once melted added chicken, and season with salt and pepper and fry for about 3 minutes.
Sprinkle flour over chicken and mix thoroughly to soak up the oil and other juices
Add bacon, and mushrooms and carrots and mix with thyme and pepper and fry for about 5 minutes, constantly stirring.
Add the two cans of soup and vegetable stock and bay leaves.
Chop the asparagus. Add the asparagus and peas and simmer for around 10 minutes, stirring occasionally.
Once the chicken is cooked through and the vegetables are almost soft, pour the mixture into a large dish.
Cover the dish with the pastry and brush the top with the egg.
Bake in the oven for 25minites, or until the top is golden
Serve with potatoes or chips.(150 calories per potato and 160calories per 100g chips)